Friday, February 04, 2011

Hyderabadi Kaddu Ki Kheer Recipe

Kaddu is known as bitter gourd in the northern parts of India and in Urdu speaking states like Hyderabad. The humble bottle- gourd has been glorified by the Hyderbadis. The preparation of Kheer in Hyderabad is pre-dominated during Eid when Kaddu- ki- Kheer is transformed into Gil-e-firdaus or Dil-e Firdausi. This dish is then relished during If tar.

INGREDIENTS:

Oppo squash/Kaddu/ bottle gourd- I small sized vegetable

Milk (Toned or semi toned)- 3 cups.

Sago /Tapioca pearls- 150 gms soaked in water for 15 mins.

Pistachios – Tblsp

Diced Almonds – 1 Tblsp

Chopped dry fruits- 1 Tblsp

Skimmed milk- ¼ cup

Khoya- ¼ cup

Sugar- 2 Tblsp

Powdered Cardamom – ½ tsp

Saffron strands for garnishing the Kheer

METHOD OF PREPARATION:
1 .Skin the vegetable and grate it by hand or with the help of a food processor.
2. Place sago or Sabudana in boiling milk and cook uncovered for 10-12 mins. Keep stirring occasionally as Sago tends to settled down and stick to the vessel.
3. Stir in Khoya and skimmed milk and allow simmering on slow fire.
4. Add grated bottle gourd along with sugar and cardamom powder.
5. Allow the mixture to simmer on for another 15 – 20 minutes or until the milk turns golden yellow and creamy.
6. Add chopped dry fruits.
7. Serve chilled with saffron sprinkled on top for added effect.